Cheese Varieties
Mostrando 1-5 de 5 artigos, teses e dissertações.
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1. Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions
The aroma characteristics of wines from four Vitis vinifera grape varieties (‘Cabernet sauvignon’, ‘Merlot’, ‘Chardonnay’, and ‘Italian Riesling’) grown in three shoot positions were evaluated by HS-SPME-GC/MS. In this study, the numerous significant differences found in most of the aromatic compounds influence of different shoot positions on
Food Sci. Technol. Publicado em: 2015-04
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2. Perfil sensorial, fisico-quimico e funcional de queijo de coalho comercializado no municipio de Campinas, SP. / Sensorial, physico-chemical and functional profile of coalho cheese commercialized in Campinas, SP .
O objetivo deste trabalho foi caracterizar o consumidor e as indústrias produtoras, determinar o perfil físico-químico, sensorial e funcional dos queijos de coalho comercializados no municipio de Campinas, S.P. O estudo foi realizado em três etapas: 1) caracterização das indústrias produtoras das marcas comerciais disponíveis no mercado; 2) conhecime
Publicado em: 2005
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3. Influencia do tratamento UHT na qualidade do requeijão cremoso tradicional e light. / Influence of UHT processing on the quality of full fat and reduced fat requeijão cremoso.
Neste trabalho otimizou-se o processo de obtenção do requeijão cremoso longa vida (UHT) com teor integral de gordura e desenvolveu-se o processo tecnológico de fabricação do requeijão cremoso light UHT, de modo a obter produtos com características similares às versões tradicional e light obtidas com tratamento térmico normal. Os requeijões cremos
Publicado em: 2005
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4. Strain-Specific Synthesis of Mycophenolic Acid by Penicillium roqueforti in Blue-Veined Cheese
Twenty of 80 strains of Penicillium roqueforti were able to produce up to 600 mg of mycophenolic acid (MPA) liter−1 in 2% yeast extract-5% sucrose broth. Sixty-two of these strains had been isolated from the main blue-veined cheese varieties of western Europe or from starter cultures. Of these 62 dairy strains, only 7 had MPA-producing potential in vitro.
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5. Rapid procedure for detecting enterohemorrhagic Escherichia coli O157:H7 in food.
A sensitive, specific procedure was developed for detecting Escherichia coli O157:H7 in food in less than 20 h. The procedure involves enrichment of 25 g of food in 225 ml of a selective enrichment medium for 16 to 18 h at 37 degrees C with agitation (150 rpm). The enrichment culture is applied to a sandwich enzyme-linked immunosorbent assay (ELISA) with a p